Tender appetizer "Gebzhaliya"
4 servings
30 minutes
Gebjalia is a delicate appetizer of Georgian cuisine that reflects the richness of its flavors and traditions. Originating from western Georgia, this dish combines the softness of Imeretian cheese with the refreshing spiciness of mint and garlic. The cheese soaked in milk acquires a silky texture, while the thin roll enriched with aromatic spices offers an exquisite harmony of taste. Gebjalia is served with a sauce based on matsoni and sour cream, adding a gentle tanginess and richness. Finally, pomegranate seeds give the dish not only a festive appearance but also a pleasant sweet note. This appetizer is perfect for both festive tables and cozy family evenings, showcasing the diversity of Georgian gastronomy.
1
Bring the milk to a boil.
- Milk: 300 ml
2
Slice the cheese, then add it to the milk and cook for 2 minutes.
- Imeretian cheese: 500 g
- Milk: 300 ml
3
Place the cheese on a wooden surface and roll it out like dough.
4
Chop mint, garlic, and pepper finely, then mix and cover with a layer of cheese on top.
- Fresh mint: 35 g
- Garlic: 10 g
- Chili pepper: 2 g
5
Roll the cheese into a log and refrigerate for 15 minutes.
- Imeretian cheese: 500 g
6
Prepare the sauce: mix sour cream, matsoni, and milk. Finely chop 20 g of mint and 5 g of garlic, add to 100 ml of milk along with the other spices.
- Sour cream: 150 g
- Matsoni (yoghurt): 200 ml
- Milk: 300 ml
- Fresh mint: 35 g
- Garlic: 10 g
7
Take the roll out of the fridge, slice it into pieces, and heat it up.
- Imeretian cheese: 500 g
8
Pour sauce over the rolls.
- Milk: 300 ml
- Sour cream: 150 g
- Matsoni (yoghurt): 200 ml
9
Garnish with pomegranate seeds and fresh mint.
- Fresh mint: 35 g
